Ginger Garlic Poached Halibut Recipes

HALIBUT CHEEKS WITH GINGER-ORANGE SAUCE

Steps:

• Whisk the orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.
• Heat the olive oil in a skillet over medium-high heat. Cook the halibut cheeks until golden brown on each side, 2 to 3 minutes per side. Pour the orange juice mixture into the skillet and bring to a boil. Reduce heat to medium and simmer until the halibut flakes easily with a fork and the sauce has thickened slightly. Remove halibut cheeks to a plate and drizzle with orange sauce to serve.

POACHED HALIBUT WITH GINGER AND CILANTRO

Steps:

• Put wine, ginger, green onions, tamari, lime slices and juice into a large, deep skillet and simmer over medium heat for 2 to 3 minutes.
• Season halibut with salt and pepper then arrange in skillet.
• Scatter cilantro over the top, cover tightly and gently simmer until halibut is cooked through, about 10 minutes.
• Serve halibut with rice on the side.
• Spoon poaching liquid over the fish if you like.

LEMONGRASS-POACHED ALASKA HALIBUT

Steps:

• Break up the lemongrass, smash the garlic, slice the ginger and chop the shallot. Place stock, lemongrass, garlic, shallot and ginger into
• a large pan; bring to a simmer.
• Rinse any ice glaze from frozen Alaska Halibut under cold water. Turn off heat and add halibut to stock, skin side down. Return heat to a
• simmer (stock should simmer, not boil).
• Once simmering, cover the pan tightly and cook 4 to 5 minutes for frozen halibut or 2 minutes for fresh/thawed fish. Turn off the heat and
• let the fish rest in liquid for 5 minutes, or until opaque throughout.
• To serve, season with salt and baste with a bit of broth.

POACHED HALIBUT

Steps:

• Place the fillets in a microwave-safe dish; sprinkle with bouillon. In a bowl, combine the next seven ingredients. Pour over fish. Place lemon over fillets. Cover and microwave on high for 3-4 minutes or until fish flakes easily with a fork. Remove fish and keep warm. Strain cooking liquid; reserve 2 tablespoons., For sauce, place butter and garlic in a microwave-safe dish. Microwave, uncovered, on high for 45 seconds. Add the remaining ingredients and reserved cooking liquid. Cook 30 seconds longer or until bubbly. Serve over fish.

HALIBUT WITH GINGER & GARLIC

Steps:

• Spray a non stick skilled with veggie oil and heat until very hot but not smoking.
• Add the filets ond brown them skin side down for 2 minutes (if skinless only brown for a minute and you may want to turn the heat down) Add onion, green onions, garlic, ginger& pepper flakes, cook 1 minute.
• Reduce heat and flip the fish add wine sugar& broth.
• Cover pan and simmer for apprx 8 minutes or until the fish is done, it will flake if checked with a fork.
• Serve with some of the onions.
• and sauce over the fish.

LEMON-GINGER POACHED HALIBUT WITH LEEKS & SPINACH

Steps:

• In a small bowl, mix the ginger, garlic, lemon zest,1 tsp olive oil,1 tsp salt, and 1/2 tsp pepper. Pat the mixture evely all over one side of the fish. In a 10-inch straight sided saute pan, heat the remaining olive oil over medium heat. Add the leeks and saute stirring constantly, until softened, about 5 minutes. Add the broth, wine and 1 Tbs of the lemon juice. Cover and bring to a boil over high heat. Arrange the fish lemon-ginger side up in a single layer on top of the leeks. If necessary, add more broth until the fillets are almost, but not completely, submerged. Cover and turn the heat to low. Gently simmer until the fish is just cooked through - 6 to 8 minutes. Transfer fish to 4 shallow bowls with a slotted spoon. Add the spinach, mint and scallions to the broth and stir until slightly wilted - about 1 minute. Season to taste with more lemon juice, salt, and pepper. Ladle the vegetables and broth around the fish and serve. Serve rice or soba noodles in same bowl with a few steamed green beans.

GINGER-GARLIC POACHED HALIBUT

Steps:

• 1. In a 2 to 14 inch frying pan with a lid over high heat, combine broth, sherry, ginger, garlic and teriyaki sauce. Bring to a boil, then cover, reduce heat and simmer 10 minutes. 2. Rinse fish and pat dry. 3. When broth mixture is ready, add halibut. Cover and simmer gently over medium-low heat until fish is no longer translucent in the thickest part (cut to test), 5 to 7 minutes; gently turn fish over once during poaching. 4. With a slotted spatula, transfer fish to plates and discard broth. Drizzle with a little more teriyaki sauce and sesame oil. Serve immediately.